SANDRA’S OVEN-BAKED GARDEN FRITTATA with SMOKY PEPPER BACON

I made this with ingredients 
from my refrigerator today ~
What a treat this turned out to be...

Servings: (6)
Prep: 15 Mins. |
Bake 40 Mins. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

2 strips smoked pepper bacon, cut into ½” strips ¼ onion, chopped
4 button mushrooms, sliced
¼ orange bell pepper, chopped
1 garlic clove, minced
1 teaspoon dried sweet basil
¼ teaspoon oregano
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground pepper
1 cup fresh baby spinach leaves, roughly chopped
5 eggs
1-1/2 cups whole milk
½ cup medium cheddar cheese, shredded

Optional, for serving:
-- 1 roma tomato, cut into 6 wedges
-- 1 orange cut into 6 wedges

METHOD

Preheat oven to 350 degrees. Prepare a 10” round (or 9”x9” square) baking dish by spraying it with butter spray.

Heat medium non-stick skillet over medium-high heat, and brown the bacon until crispy; reserving drippings in skillet. Remove bacon pieces to a small paper towel lined plate to drain, and set aside.

Add the onion, button mushrooms, bell pepper, garlic, basil, oregano, red pepper flakes, and fresh ground pepper to the reserved drippings in skillet, and saute until onions are translucent. Remove from heat, and add fresh chopped spinach; tossing to combine.

In a medium bowl, whisk the eggs. Add the milk, and whisk to combine. Add the skillet ingredients, and browned bacon to the bowl; mixing with a spoon to combine. Pour the mixture into the prepared baking dish, and bake for 30 minutes (it will puff up during the baking process ;) Remove from oven and sprinkle top with cheddar cheese, and return back to oven and bake for an additional 10 minutes.

Fresh out of the oven

Remove from oven, and let set for 10 minutes. Cut Garden Frittata into 6 wedges, and serve with wedges of fresh tomatoes and oranges. – Enjoy!


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Tip: This Garden Frittata is excellent 
served hot, or at room temperature.